Crispy Parmesan Smashed Potatoes

Why You’ll Love This Recipe

I love these Crispy Parmesan Smashed Potatoes because they deliver that perfect crunch without any deep frying. The creamy interior contrasts beautifully with the salty, cheesy crust. This recipe is incredibly forgiving and works for weeknight dinners or special gatherings. You only need a few pantry staples to create something that feels truly indulgent.

Ingredients

• 1 1/2 pounds baby Yukon Gold potatoes
• 1/4 cup olive oil
• 1/2 cup finely grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions

Preheat your oven to 425 degrees Fahrenheit. Bring a large pot of salted water to a boil. Add the baby potatoes and cook them until they are fork tender, about 15 to 20 minutes. You want them to be soft enough to smash easily but not falling apart.

Drain the potatoes well and let them sit in the colander for a few minutes to steam dry. This helps the skin get extra crispy later. Line a large baking sheet with parchment paper or a silicone baking mat. Place the potatoes on the sheet, leaving a little space between each one.

Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens to about 1/2 inch thick. Try to keep them intact as much as possible. In a small bowl, whisk together the olive oil, melted butter, minced garlic, salt, and pepper. Drizzle this mixture evenly over the smashed potatoes.

Sprinkle the grated Parmesan cheese over the tops of the potatoes, making sure each one gets a generous coating. Bake for 25 to 30 minutes, or until the edges are deep golden brown and crispy. Let them cool on the pan for a couple of minutes before transferring to a serving platter. Garnish with fresh parsley and serve immediately.

Servings and Timing

This recipe makes 4 to 6 servings as a side dish. The total time from start to finish is about 50 minutes, with 20 minutes of active prep and 30 minutes of baking.

Variations

You can easily customize these potatoes to suit your taste. For a spicy kick, add a pinch of red pepper flakes to the butter mixture. If you prefer a different cheese, try using Pecorino Romano or a sharp cheddar. Fresh herbs like rosemary or thyme can be sprinkled on before baking for an earthy note. For a garlic lover’s version, roast a whole head of garlic and mash it into the butter mixture.

Storage and Reheating

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375 degree oven for about 8 to 10 minutes. This will help restore some of the crispiness. I do not recommend microwaving them as they will become soft and soggy.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use larger Yukon Gold or red potatoes. Cut them into 2 inch chunks before boiling. You will need to adjust the boiling time slightly, and they may smash a bit differently.

Why are my potatoes not getting crispy?

The most common reason is not drying the potatoes well after boiling. Excess moisture creates steam in the oven. Also, make sure your oven is fully preheated and that the potatoes are not crowded on the baking sheet.

Can I make these ahead of time?

You can boil and smash the potatoes up to 24 hours in advance. Keep them in a single layer on a baking sheet covered with plastic wrap in the refrigerator. Add the butter mixture and cheese just before baking.

Can I use pre shredded Parmesan cheese?

I recommend using freshly grated Parmesan from a block. Pre shredded cheese often contains anti caking agents that prevent it from melting and browning as nicely.

How do I keep the potatoes from sticking to the pan?

Using parchment paper or a silicone baking mat is the best way to prevent sticking. You can also brush the pan generously with olive oil before placing the potatoes.

Conclusion

I hope you enjoy making these Crispy Parmesan Smashed Potatoes as much as I do. They are simple, satisfying, and always a crowd pleaser. Whether you serve them alongside a roast chicken or a juicy steak, they bring a wonderful crunch and cheesy flavor to the table. Give them a try and let me know how they turn out for you.

Crispy Parmesan Smashed Potatoes

Print Recipe

These Crispy Parmesan Smashed Potatoes are golden, buttery, and perfectly crunchy. An easy side dish with simple ingredients and bold flavor.

• Author: CookingByNess
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

– 1 1/2 pounds baby Yukon Gold potatoes
– 1/4 cup olive oil
– 1/2 cup finely grated Parmesan cheese
– 3 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons unsalted butter, melted
– 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Boil potatoes in salted water until fork tender, about 15 to 20 minutes. Drain and let steam dry.
3. Place potatoes on a lined baking sheet and smash to 1/2 inch thickness with a glass or masher.
4. Whisk together olive oil, melted butter, garlic, salt, and pepper. Drizzle over potatoes.
5. Sprinkle Parmesan cheese evenly over each potato.
6. Bake for 25 to 30 minutes until golden and crispy. Garnish with parsley and serve.

Notes

Be sure to dry potatoes well after boiling for maximum crispiness. Freshly grated Parmesan works best.